Mushy Smushy Muffin Split

Serves : 4

Mushy Smushy Muffin Split


12 medium sized portobello mushrooms
2 cloves of garlic, thinly sliced
50g butter
100g goats cheese
4 sprigs of fresh thyme
1 cup of fresh rocket leaves
4 tablespoons basil pesto
Salt & cracked pepper to taste
4 Mackenzie Sprouted Grain and Quinoa Muffin Splits


Heat butter in a large sauté pan. Add the mushrooms and garlic and gently fry until soft. Season with salt and pepper.

Cut muffin splits in half and lightly toast. Smear both halves with basil pesto. Stack garlic mushrooms, goats cheese, thyme leaves and rocket between muffin splits.


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